The Hospitality Sector is crowded and competitive and modern hoteliers and restaurateurs must wring every ounce of performance out of their facilities and their staff. This book takes a structured and systematic approach to helping hospitality providers address issues of productivity and performance whilst also addressing the concerns of informed consumers about social and environmental issues.The book uses an ongoing case study to help readers translate the content into practice and most of the Chapters in the second section of the book include a section on “Getting It Done”. You can see the Contents here. Go direct to the book on Amazon.com or Amazon.co.uk.